Veal Stew (Blanquette de Veau)

Name: Veal Stew (Blanquette de Veau) Recipe
Yield: 4
Ingredients: 1 tbsp olive oil; 1 pound stew veal; 1/2 large onion; 3 cloves garlic; 3 carrots; 1 stalk celery; 1 1/2 cups mushrooms; 1 tbsp flour; 3 oz white wine; 1 cup vegetable broth/stock; 3 medium potatoes; 1 cup frozen peas; 1 tsp dried thyme; 1 tsp dried sage; Salt and pepper to taste

Number of Servings: 4

Ingredients

1 tbsp olive oil1 pound stew veal1/2 large onion3 cloves garlic3 carrots1 stalk celery1 1/2 cups mushrooms1 tbsp flour3 oz white wine1 cup vegetable broth/stock3 medium potatoes1 cup frozen peas1 tsp dried thyme1 tsp dried sageSalt and pepper to taste

Directions

Season the veal with salt and pepper. In a heavy pot, brown the veal in oil and remove to a plate. Add the onion, garlic, carrots, and celery to the pot. Season with salt and pepper and sweat for a few minutes. Add the mushrooms and cook until liquid is released. Remove the vegetables to a bowl. Add more oil to the pot if needed. Add the flour and stir until a paste forms. Add the wine, broth, potatoes, peas, thyme, and sage. Season with salt and pepper as needed. Cover and simmer to desired consistency.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 400.0
Total Fat: 10.2 g
Cholesterol: 95.3 mg
Sodium: 1,009.4 mg
Total Carbs: 44.0 g
Dietary Fiber: 7.7 g
Protein: 30.2 g

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